CLEVELAND,Ohio (WJW) — Cleveland Metroparks Chef George Hickey didn’t learn what the secret ingredient was that he had to cook with until 6:55am. After revealing the secret, Fox 8’s Kenny Crumpton watched Chef George brainstorm a recipe, grocery shop for ingredients and work his magic inside the Merwin’s Wharf kitchen before delivering the finished dish to the Fox 8 Morning Show anchor team at 9:40am. How did Chef George do? We’ll let the Fox 8 anchor team tell you. Chef George also shares his recipe below.
Cajun Lobster Linguine (serves 4)
2 cup Heavy Cream
1 cup chicken stock or broth
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
3 tablespoon jalapenos (minced)
3 cups mixed heritage peppers (sliced into thin rings)
1 small shallot (sliced thin)
3T Cajun seasoning ( 1 tablespoon reserved)
Salt and pepper
1 box Linguine or your favorite pasta cooked al dente.
8 lobster claws with knuckles attached (pre cooked)
Extra lobster meat (optional)
1 teaspoon olive oil
1 cup crispy jalapeno
1 meyer lemon zest
Heat large sauce pot over med high heat. Drop butter and melt. Add chilis and shallot. Season slightly with salt Cook until slightly softened and fragrant. Stirring often. Approximately 8 minutes.
Add 1 tablespoon Cajun seasoning cook for 30 seconds. Add flour. Stirring frequently cook for 2 minutes. Add cream and stock. Bring to boil. Reduce to simmer. Cook until reduced by ¼ and coats a metal spoon.
Season with salt and pepper.
Lobster- Remove lobster from shell. Separating claw and knuckle meat. Add knuckle meat to sauce pot. Lightly cover claw meat in olive oil and season with salt. Grill for 90 seconds each side. Remove from fire and keep warm.
Plate pasta in four bowls. Ladle Sauce over pasta, scooping from the bottom. Place grilled lobster meat on top. Garnish with crispy jalapenos, lemon zest and optional lobster meat.